Recipe For Venison Sausage

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VENISON SAUSAGES WITH BAY AND GARLIC



Venison Sausages with Bay and Garlic image

This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference in salt is noticeable.

Provided by Hank Shaw

Categories     Cured Meat

Time 1h

Number Of Ingredients 12

3 pounds venison
2 pounds fatty pork shoulder or belly
34 grams salt, (about 2 rounded tablespoons)
4 grams Instacure No. 1 ((optional))
About 10 bay leaves, (ground to a powder)
6 to 8 cloves minced fresh garlic, (about 2 tablespoons)
10 grams ground black pepper, (about 2 teaspoons)
3 grams celery seed, (about 1/2 teaspoon)
1/4 cup red wine
1/4 cup ice water
20 grams dry milk powder ((optional))
hog casings (about 12 to 15 feet)

Steps:

  • Chop meat and fat into chunks that will for into your grinder. (Optional expert step: Mix the salt and curing salt - if using - with just the meat, grind very coarsely -- 10 mm or 12 mm plate -- and refrigerate overnight. If you don't have such a large plate, cut the meat a little finer and do the same thing. This will give you a tighter bind in the finished sausage, which is especially important, as this is a coarsely ground sausage.)
  • Take out some hog casings and set in a bowl of warm water.
  • When you are ready to grind, mix the meat and fat with all the herbs and spices. If you are using the dry milk powder, mix that in, too. I use it when I slow-smoke sausages; it helps them retain moisture and shrink less after they come out of the smoker. Make sure the meat and fat are 37°F or colder by putting the mixture in the freezer for an hour or so. Put the wine in the fridge.
  • Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a very good texture) using the coarse die (6 mm or 7 mm).
  • Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.
  • Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting and spinning it, first in one direction, and then with the next link, in the other direction; this helps prevent them from unwinding. (Here's a quick video on making the links) Or you could tie them off with butcher's string. Make sure you pierce the links wherever there are air pockets; I use a needle sterilized in the flames of my stovetop. Gently squeeze the links to remove all air pockets.
  • Hang the sausages in a cool place for up to a day (ideally hanging in a fridge, but even an hour at room temperature helps a lot). Once they have dried a bit, put in the fridge until needed. They will keep for at least a week refrigerated. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

Nutrition Facts : Calories 134 kcal, Carbohydrate 2 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 77 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BULK VENISON BREAKFAST SAUSAGE



Bulk Venison Breakfast Sausage image

My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store.

Provided by AMYNJOHN36

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 45m

Yield 64

Number Of Ingredients 7

6 pounds ground venison
2 pounds ground pork
¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
¼ cup packed brown sugar
3 tablespoons dried sage

Steps:

  • In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
  • Divide into 1 pound portions and freeze.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 1 g, Cholesterol 46.4 mg, Fat 4.1 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 1.5 g, Sodium 472.1 mg, Sugar 0.8 g

VENISON BREAKFAST SAUSAGE



Venison Breakfast Sausage image

Homemade venison sausage for breakfast.

Provided by THOMAS ELLEFSON

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 10m

Yield 12

Number Of Ingredients 6

1 pound ground venison
8 ounces bacon, minced
1 teaspoon ground sage
½ teaspoon ground ginger
¼ teaspoon pepper
¾ teaspoon onion salt

Steps:

  • Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 0.2 g, Cholesterol 35.3 mg, Fat 3.5 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 270.3 mg

HOMEMADE VENISON SAUSAGE RECIPE



Homemade Venison Sausage Recipe image

One of the best approaches to cooking with venison is to serve it in the form of sausages; due to how lean venison is, sausages are the perfect way of pairing it with another, fattier, meat to preserve the venison. You also get the benefits of two proteins in each casing, yielding far more flavor than any one meat could offer.

Provided by cavetools

Categories     Breakfast

Number Of Ingredients 16

Venison, 4.4 lbs
Belly, pork, 4.4 lbs
Milk, powdered, 180 grams
Wine, red, chilled, 3/4 cup
Sugar, brown, soft, 3 tbsp
Salt, 2 tbsp
Powder, onion, 1.5 tbsp
Paprika, 1 tbsp
Pepper, black, 1 tbsp
Powder, Prague #1, 1.5 tsp
Pepper, cayenne, 1.5 tsp
Sage, dried, 1.5 tsp
Thyme, dried, 1.5 tsp
Powder, garlic, 3/4 tsp
Mace, 3/4 tsp
Allspice, 3/4 tsp

Steps:

  • Dice meat into 1″ cubes, running through a grinder with a 4 mm plate.
  • Return ground meat to fridge.
  • Combine all spices together into a large bowl, ensuring that salt fully dissolves.
  • Evenly mix the seasonings with the ground meat by hand.
  • This should take 5 minutes if done by hand.
  • Run your spiced sausage through the meat grinder on the 4mm plate, then transfer the grounded blend to a sausage stuffer.
  • Make traditional sausage links and store the finished pile overnight in the fridge, wrapped in paper toweling.
  • Hanging the meat allows the meat to better absorb the spices as it dries out while the papers contribute to the process by slowly drawing out moisture through the casings.
  • When you wish to cook, prep your grill with some oak or walnut wood chips and configure things for cooking with indirect heat.
  • Place sausages in a lightly oiled tray and cook at 320°F for half an hour, shaking the tray every 10 minutes.

Nutrition Facts : Calories 134 kcal, ServingSize 57 g

25 BEST WAYS TO COOK VENISON



25 Best Ways to Cook Venison image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Venison Stew
Venison Bourguignon
Venison Stroganoff
Venison Sausage Gravy
Venison Cream Cheese-Stuffed Crescent Rolls
Venison Steak
Venison Marsala
Slow Cooker Venison Roast
Pulled Venison
Ground Venison Tacos
Hunter's Casserole With Ground Venison
Venison Goulash
Venison Tuscan-Inspired Soup
Venison Chili
Venison Meatloaf
Venison Philly Cheesesteak Sliders
Venison Burgers
Venison Bolognese
Venison Mushroom Pappardelle
Venison Lasagna
Venison Swedish Meatballs
Venison Barbacoa
Chicken Fried Venison
Venison Jerky
Venison Schnitzel

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a venison recipe in 30 minutes or less!

Nutrition Facts :

VENISON BREAKFAST SAUSAGE



Venison Breakfast Sausage image

Venison Breakfast Sausage is savory, tasty, and simple to make.

Provided by Kay Schrock

Categories     Breakfast

Time 16m

Number Of Ingredients 8

1 lb ground venison
2 Tableaspoons bacon fat (melted)
¾ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
⅛ teaspoon cayenne
½ teaspoon black pepper

Steps:

  • Stir the seasonings into the bacon fat.
  • Break apart the venison in a bowl, and pour the seasoning mixture over the meat. Using your fingers, gently mix together.
  • Form into patties and fry for 2-3 minutes per side over medium heat.

Nutrition Facts : ServingSize 2 patties, Calories 189 kcal, Carbohydrate 1 g, Protein 25 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 523 mg, Fiber 1 g, Sugar 1 g

VENISON SUMMER SAUSAGE



Venison Summer Sausage image

This is an old school variety of summer sausage that is fully cured. Many modern versions are not, and must be refrigerated or they will spoil quickly. This is more like a salami; if you want that softer summer sausage texture, hang for less time.

Provided by Hank Shaw

Categories     Cured Meat     Snack

Time 7h

Number Of Ingredients 15

3 ½ pounds venison
1 pound fatty pork shoulder
½ pound pork fatback
51 grams salt
6 grams Instacure No. 2
10 grams dextrose, (or granulated sugar if you can't get it)
1 tablespoon cracked black pepper
1 tablespoon coarsely ground coriander seed
2 teaspoons coarsely ground mustard seed
1 teaspoon powdered ginger
½ teaspoon ground cloves
¼ cup malt vinegar
1/2 cup distilled water
10 grams F-LC or FRM-52 starter culture
Hog casings (preferably 38-42 mm wide casings)

Steps:

  • Cut the meat and fat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Put the fat into a container in the fridge. Mix the dextrose, salt and curing salt with the meats and put it in the fridge overnight. This helps develop myosin, which will give you a tighter bind when you stuff the links later.
  • The next day, put your grinding equipment - blade, coarse and fine die, etc. - in the freezer. Mix the ginger, cloves and half of the remaining spices with the meat and fat. Put the mixture into the freezer and let everything chill down until it hits about 30°F or so. It won't freeze solid because of the salt. Normally, this takes about 90 minutes. While you're waiting, soak about 15 feet of hog casings in a bowl of warm water, and put the malt vinegar in the fridge.
  • When the meat and fat are cold, take them out and grind through the coarse die of the grinder; I use a 10 mm plate. Test the temperature of the mixture, and if it's 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm. If it's warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you've let the meat warm up too much. Use the time to clean up, and to dissolve your starter culture in the distilled water.
  • Once the sausage has been ground twice, test the temperature again to make sure it's 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it's cold enough, take it out and add the remaining spices, the vinegar and the water-starter culture mixture. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes-your hands will ache with cold, which is good. You want everything to almost emulsify.
  • Stuff the sausage into hog casings rather loosely. For this sausage, you want long links. First cut lengths of casing about 2 feet long. Stuff each with a little more than 1 foot's worth of sausage, leaving with plenty of extra casing on either side. Do this with all the sausage before moving on.
  • When you're ready, gently compress the long links. Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
  • Hang the links from a clothes rack or somesuch. I use "S" rings you buy from the hardware store to hang them from the clothes rack rods. Now you need to ferment your links, keeping them warm and moist. I do this by putting a humidifier under the hanging sausages and then tenting the whole shebang with big garbage bags that I've sliced open on one end. I also use a water sprayer to spritz my sausages a couple times a day. Doing this prevents the casings from hardening. Keep your sausages hanging at room temperature (65 to 80°F) at about 85 percent humidity for three days.
  • Move the sausages to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. It is vitally important that you do not cook your links here, so put ice in the water tray of the smoker and smoke on a cold day or in the early morning. Don't let the smoker rise above 100°F at all. If it gets too hot, open the door of the smoker or just take the links out.
  • Now you need to dry your sausages and turn them into salami. Hang them in a place that is about 50°F to 60°F with about 80 to 90 percent humidity. In most cases you will need to put a humidifier under your links. I also spritz them with water once a day for the first 2 weeks. After the first week of hanging, drop the humidity to 70 to 80 percent. On the third week drop it again to 65 to 70 percent and hold it there until a total of 4 to 8 weeks has elapsed since the salami went into the chamber.
  • You now have boerenmetworst. To store long-term, vacuum seal them individually and keep in the fridge. They will last indefinitely this way, and the vacuum sealing will keep them from becoming rock hard. You can also freeze them.

Nutrition Facts : Calories 168 kcal, Carbohydrate 1 g, Protein 17 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 67 mg, Sodium 833 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

SMOKED VENISON SAUSAGE



Smoked Venison Sausage image

Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.

Provided by PS Seasoning

Categories     

Sausage

Time 1h34m

Yield 6

Number Of Ingredients 7

3 lbs. venison or other wild game meat
3 lbs. fatty pork belly or trims
4 oz. Butter Garlic Brat Seasoning
3 oz Binder Flour
1 1/4 teaspoons Pink Cure
1/2 cup water
Natural Hog Casings (32-35 mm)

Steps:

  • Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
  • Assemble the grinder with a 3/8" plate to start and grind the meat once through the 3/8" plate.
  • Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
  • Replace the grinder plate with a 3/16" plate and grind seasoned meat through once. 
  • Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
  • Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾" horn. Load stuffer with meat block, avoiding any air pockets when loading.
  • Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. 
  • Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. 
  • Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
  • Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2" between sausages. Place in the smoker for 30 minutes.
  • Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
  • Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
  • Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
  • Store in vacuum packed bags for future use or grill up right away and enjoy!

Nutrition Facts : ServingSize 6

VENISON SAUSAGE



Venison Sausage image

Provided by Food Network

Categories     main-dish

Time P1DT4h

Yield 24 to 30 sausages

Number Of Ingredients 8

1/4 cup sugar
1/4 cup mustard seed
1/8 cup garlic powder
1 cup salt
1/8 cup black pepper
12 pounds pork, cubed
6 pounds venison, cubed
15 feet pork sausage casing

Steps:

  • In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
  • Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

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THE ONLY VENISON BREAKFAST SAUSAGE RECIPE YOU NEED ...
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2020-05-26 Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder. Mix the salt, herbs, …
From themeateater.com
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Category Breakfast
Servings 2.5
  • Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
  • Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
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  • Put the meat into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.


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  • Chill attachments, venison, and pork in the freezer for about an hour. Remove meat from the freezer and cut into 1-inch strips. Mix dry ingredients into the mixture, cover, and return to the freezer for about 30 minutes.
  • Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. You can run water through the casings to make sure there are no holes in them.
  • Remove equipment and ingredients from the freezer and quickly set up for grinding the meat. Add cold water to the meat and spices and mix with your hands. Place the 3/8-inch plate on the grinder and begin feeding the mixture through the feeder.
  • If you are not making link sausage, you can freeze the sausage as you would ground venison. To make the link sausage, place a casing onto the stuffer leaving 6 inches of casing for tying off. Begin stuffing the sausage into the casing leaving about 8 inches to tie of the end of the casing. If you have remaining sausage, use it as patties or ground sausage. Tie off the casing in a knot.


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  • Thoroughly mix, and let set in fridge for an hour. The sit time is optional, but will help flavors marinate if you are cooking right away.
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Total Time 7 hrs
Category Snack
Calories 340 per serving
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Dec 20, 2021 · This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. … From meateatingmilitaryman.com. See details. GROUND VENISON RECIPES - 19 EASY RECIPES …
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THE HEALTHIEST VENISON SAUSAGE | MEATEATER COOK
2020-06-24 Meat grinder, sausage stuffer, stand mixer. Preparation. Spread the venison chunks across a metal sheet tray and place it in the freezer. Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, start with a large die, and then grind a second time through the small die.
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From blog.lemproducts.com


17 OF THE BEST VENISON SAUSAGE RECIPES - GAME & FISH
2022-03-15 Use this recipe to make venison sausage patties in bulk, then separate them into 1-pound packages and freeze. (Shutterstock photo) A great, wild addition to any breakfast, you won't believe the flavor in this Venison Sausage Patties Recipe. Ingredients: 6 pounds ground venison; 2 pounds ground pork ; 1/4 cup Tender Quick; 1/4 cup packed brown sugar; 3 …
From gameandfishmag.com


VENISON SUMMER SAUSAGE RECIPE — ELEVATED WILD
2021-12-27 Grind the meat mixture through a fine die. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. Mix in reactivated bactoferm. Mix for 1-2 minutes until the meat is tacky. Stuff into 1.5-2.5” fibrous casings- use hog rings or twine to tie off the ends.
From elevatedwild.com


VENISON SAUSAGE GRAVY AND BISCUITS - DEER RECIPES
Soft flaky buttery biscuits topped with peppery venison sausage gravy. It’s the comfort food of all comfort foods. Home; About ; X. Venison Sausage Gravy and Biscuits. I am in the process of deleting deerrecipes.online. I am transferring all of my recipes to Vocal.Media, a free platform. You can find this venison sausage gravy and biscuits recipe by clicking the following …
From deerrecipes.online


HOW TO MAKE VENISON SAUSAGE | AN OFFICIAL JOURNAL OF THE NRA
2020-11-07 Traditional Fresh Breakfast Sausage. Ingredients • 4 lbs. ground venison • 2 lbs. ground pork shoulder • 3 Tbsp salt • 1 Tbsp ground black pepper • 1 Tbsp dried sage • 2 tsp nutmeg • 2 tsp thyme • ½ cup cold water Directions 1. Grind meat, or have it ground. Keep in mind: Higher-quality meat results in better sausages.
From americanhunter.org


VENISON RECIPES - BBC GOOD FOOD
24 Recipes. This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Advertisement.
From bbcgoodfood.com


VENISON POLISH SAUSAGE RECIPES HOMEMADE - ALL INFORMATION ...
Polish Homemade Venison Sausage Recipe hot www.lets-make-sausage.com. 1 cup ice water. Grind the chilled venison and pork through the medium blade on your meat grinder. Mix all the cure and spices with the 1 cup of ice water. Pour the water/spice/cure combination into the ground sausage meat and mix it very well by hand to be sure of even distribution. . Stuff the sausage …
From therecipes.info


VENISON POLISH SAUSAGE RECIPE - ALL INFORMATION ABOUT ...
Polish Homemade Venison Sausage Recipe top www.lets-make-sausage.com. 1 cup ice water. Grind the chilled venison and pork through the medium blade on your meat grinder. Mix all the cure and spices with the 1 cup of ice water. Pour the water/spice/cure combination into the ground sausage meat and mix it very well by hand to be sure of even distribution. . Stuff the sausage …
From therecipes.info


SMOKED VENISON SUMMER SAUSAGE - WILDGAME GOURMET
2021-12-23 Probably the most popular smoked sausage recipe amongst hunters is venison summer sausage. It is ground, mixed and then chilled for two days to cure. It is then ground again through a smaller die which makes for a slightly firmer …
From thewildgamegourmet.com


VENISON SAUSAGE CASINGS - ALL INFORMATION ABOUT HEALTHY ...
15 of the Best Venison Sausage Recipes - Game & Fish great www.gameandfishmag.com. This Homemade Venison and Pork Sausage Recipe makes 8 pounds of sausage. Vacuum seal it in 1-pound packages, freeze, and use as needed. Ingredients: 4 pounds ground pork 4 pounds venison, cut into 1½-inch pieces 2 tablespoons sea salt 2 teaspoons coarse black pepper ¼ …
From therecipes.info


QUESTION: HOW TO MAKE VENISON SAUSAGE RECIPE - MONTALVOSPIRITS
2022-02-08 However, the most convenient way to cook deer sausage is to fry it in a skillet or saucepan. All you need is a bit of oil or butter, a hot stove, and 6-10 minutes.How Long Do You Boil Venison Sausage? Place the sausages in the pot. Cover them with water. Bring the water to a boil and let it simmer for 20 minutes.
From montalvospirits.com


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